Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons avocado oil (or olive oil)
  • 1 yellow onion
  • 3 garlic cloves (minced)
  • 1 tablespoon fresh ginger (peeled and finely chopped)
  • salt and pepper (to taste)
  • 3 large beets (peeled and diced (or 4 beets, if smaller))
  • 1 medium parsnip (peeled and diced (approx 1 cup))
  • 4 cups vegetable broth (or more for desired texture)
  • coconut cream or yogurt
  • parsley
  • black sesame seeds
  • cracked black pepper

Instruction

  • Heat the avocado oil in a large stock pot on medium high heat. Add the onion and cook for 3-4 minutes, until softened.
  • Add the garlic, ginger, salt and pepper and cook for an additional 1-2 minutes, until fragrant.
  • Add the diced beets, diced parsnips and vegetable broth. Turn the heat to high and bring to a boil. Then reduce the heat to low, cover the pot and simmer for 25-30 minutes or until the beets are fork tender.
  • Use a ladle to transfer the soup to a high-powered blender. Blend for one minute or until creamy.
  • To serve, pour the soup into a bowl and garnish with coconut cream or yogurt, parsley, black sesame seeds and cracked black pepper.